The OG Surf and Turf That is Match for Royalty

Loads of folks gush about steakhouses as “timeless establishments” devoted to meat and Mad Males–period nostalgia. However they’re so much much less interesting when the invoice arrives. On the uncommon event I’m eating out at a steakhouse I’m usually left questioning, “Couldn’t I’ve simply cooked this myself at residence?” The reply is sure. 

For a fraction of the price of a steakhouse meal, you possibly can simply make a top-notch steak dinner akin to this timeless steak Oscar. It options mahogany-crusted tender filet mignon medallions stacked with snappy asparagus and a mound of butter-basted crab meat, all draped with a shiny, wealthy béarnaise sauce. It’s extravagant eating at its most interesting. 

The dish dates again to the late nineteenth century in Sweden, the place it’s believed to have been served for the primary time to the its namesake, King Oscar II of Sweden, as a dish of veal (not steak), crab, and béarnaise sauce. It wasn’t till the dish migrated to the US that steak variations started showing on steakhouse menus, and now the dish can be usually discovered with lobster or shrimp as a substitute of the unique crabmeat.

It might appear intimidating to recreate this restaurant traditional at residence, however cooking an ideal steak is definitely lifeless easy, and making the accompanying sauce, crab, and asparagus must be as nicely. The important thing to recreating this showstopper at house is utilizing the perfect substances, counting on foolproof cooking strategies, and coordinating the timing of cooking to ensure sizzling, completely cooked meals. Right here’s learn how to good every part and produce all of it collectively to make sure steakhouse-worthy outcomes.

The Béarnaise Sauce

This béarnaise has the perfect food-coating creaminess, which makes it good for dipping your slices of steak, asparagus spears, and, finally, fingers into. Béarnaise is a traditional French sauce and a by-product of hollandaise. Like hollandaise, béarnaise is a heat emulsion of butterfat, egg yolks, and a discount of white wine and vinegar, however the addition of shallots and tarragon distinguishes béarnaise from its mom sauce. Historically, this temperamental emulsion is made by whisking the substances collectively on the stovetop over a double boiler, however so much can go incorrect: The sauce can simply break, the egg yolks can scramble, or the emulsion might by no means correctly kind, leaving you with a skinny and soupy sauce as a substitute of a velvety and shiny one.

Fortunately, J. Kenji López-Alt, Critical Eats’ former culinary director and meals science whiz ,solved these issues when he developed his foolproof béarnaise sauce recipe, which makes use of an immersion blender to rapidly create a secure emulsion, moderately than whisking by hand. (When you do not personal one already, take a look at our immersion blender evaluations for suggestions.) For this model, I observe his identical methodology, however I’ve scaled down his recipe by half, since we solely want sufficient sauce for 2 servings. I additionally at all times add a pinch of floor cayenne pepper to my béarnaise. It doesn’t make the sauce spicy, however moderately provides a delicate kick that, when paired with the vinegar, livens up the butter sauce to stability its richness.

The Steak

The issue in cooking filets mignon, or any minimize of the tenderloin, is that they comprise little or no intramuscular fats. In consequence, they’re comparatively flavorless in comparison with well-marbled steak cuts akin to ribeye or strip steak. Whereas a plain filet mignon may lack taste, its mildness makes it the proper canvas for a wealthy sauce.

Much less fats within the meat additionally means much less insulation from warmth penetration, thus a better likelihood of overcooking the lean meat and turning it from tender to powerful. Step one to making sure essentially the most flavorful, tender meat doable is dry-brining the steaks. Dry-brining is our most popular methodology for seasoning each giant and small items of meat. This course of, through which the steak is liberally salted and left to take a seat at room temperature for not less than 40 minutes or refrigerated for an prolonged time period, is especially useful for lean, comparatively bland proteins like filet mignon, which tends to dry out when uncovered to excessive warmth. 

The opposite key approach used to ensure a juicy filet mignon is to make use of Critical Eats’ time-tested good pan-seared steaks approach. It’s easy and simple, which is right when getting ready a meal like this one with a number of parts. As described above, the steaks are liberally salted and left to take a seat for not less than 40 minutes earlier than they’re seared over ripping excessive warmth in a forged iron, carbon metal, or chrome steel pan, flipping each two minutes to make sure even cooking and a deeply browned crust. But it surely’s value stating you can adapt this recipe to make use of your personal most popular cooking methodology, akin to our reverse-seared, butter-basted, or sous vide steak recipes. Or you possibly can even swap in a special steak minimize, akin to ribeye or strip steak. As soon as the steaks are cooked, set them apart to relaxation whereas getting ready the asparagus and crab, which should not take greater than 10 minutes—the perfect period of time for the steaks to relaxation. 

A Smarter Technique to Prepare dinner the Asparagus and Crab

In nearly each recipe and restaurant model of steak Oscar I’ve come throughout, the asparagus is blanched and shocked earlier than it’s reheated and served. Blanching the asparagus is a logical cooking methodology in a restaurant setting, as correct blanching and cold-shocking of the asparagus in an ice water bathtub will make sure the asparagus retains its vibrant inexperienced colour and is tender whereas nonetheless retaining its snappy chew. Plus in a restaurant, a big batch of asparagus could be prepped prematurely, put aside, then reheated briefly in particular person parts. However when cooking all of the parts at residence for simply two folks, there’s no want to drag out each pot and pan in your cupboard to make dinner, irrespective of how fancy the meal could also be. Bear in mind, you’re the chef and clean-up crew, so it is useful to simplify the method each time doable.

The streamlined cooking method I desire for the asparagus is to steam and sear it proper in the identical skillet the filet was cooked in. Sticking with one pan not solely streamlines the method, however cooking the asparagus within the remaining steak fond builds one other layer of taste. I merely add the asparagus, some impartial oil, and a pair tablespoons of water to the remaining fats and browned beef bits within the skillet, then cowl the pan briefly to steam the asparagus—this additionally loosens all these scrumptious meat drippings—and eventually uncover the pan and sear the asparagus till it’s crisp-tender and spotty brown. The asparagus is far more flavorful than a boring blanched model, particularly after the addition of minced recent chives, with the perk of no further pans to scrub.

After the asparagus is cooked, the identical skillet is used to baste the crab with butter and garlic, then the crab is faraway from the warmth and tossed with recent lemon juice and a sprinkle of paprika for brightness and acidity. It’s the final part that’s cooked earlier than plating, which is logical because it’s additionally the part that can settle down the quickest. Cooking it final ensures it’s nonetheless good and heat once you plate and serve the completed dish.

Bringing It All Collectively: One Expensive Recreation of Jenga

A big a part of steak Oscar’s attraction is its towering presentation. Historically every filet is topped with asparagus after which a mound of crab, earlier than it’s all blanketed with the béarnaise sauce. Consider it as a scrumptious (and costly!) sport of Jenga, the place every bit must be positioned completely so it would not topple over. But it surely at all times appeared odd to me to have these large lengthy spears carry out a balancing act on high of the small spherical filets. It’s extra logical to have the asparagus as the bottom that the steaks sit on. It’s not solely a extra engaging and secure presentation, however as you slice by means of the meat and into the greens, the steak juices and sauce mix collectively to coat the asparagus, giving the spears much more taste.

And whereas it is not conventional, I’ve added my very own signature of completion to this dish: a remaining flourish of toasted seasoned panko breadcrumbs. They’re very simple to arrange—taking solely two minutes within the microwave—and you’ll even make them a day forward for those who select. Lemon zest and pepper flakes pep up the breadcrumbs and their gentle, crisp texture is a welcome distinction to the silky sauce and tender meat. With out the crunch, the composed dish is only a tower of soppy, tender extravagance, however this remaining crunchy sprinkle makes the meal even higher than what you’d get at a steakhouse—with out breaking the financial institution.

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